"jmcquown" > ha scritto nel messaggio
...
> Nancy Young wrote:
>> I bought some in the shell. How are they traditionally prepared?
>> I didn't buy a lot of them, maybe 1/4 pound.
>>
>> nancy
..
>
> According to Foodsubs "fava bean = broad bean = butter bean = Windsor bean
> =
> horse bean = English bean = fool = foul = ful = feve = faba = haba = habas
> Pronunciation: FAH-vah Notes: These meaty, strongly flavored beans
> have
> been around for ages, and they work well in sides dishes, soups, or
> salads.
> The larger ones are the best. Tender fresh fava beans are available in
> the
> fall and are much better tasting than canned, dried, or frozen ones.
> Fresh
> young fava beans need only be shelled, but mature beans must also be
> peeled
> to rid them of a waxy skin that surrounds each bean."
>
> Jill

Meaty, yes, strong tasting? Not to me. That was written for someplace
really cold, because fave are an early thing in most places, like peas.